🛒 Ingredients (for 12 muffin tray): • 10 eggs • ½ cup bell peppers, finely diced (about ½ medium pepper) • ½ cup carrots, finely grated (1 small carrot) • ½ cup tomatoes, finely chopped (1 medium tomato) • ½ cup fresh parsley, chopped (1 small bunch) • ½ cup canned corn, drained
👩🍳 Instructions: 1️⃣ Crack the eggs into a large bowl and whisk until smooth. 2️⃣ Add all chopped vegetables, corn, parsley, and spices. Mix everything well. 3️⃣ Lightly oil the muffin tray if not using nonstick. 4️⃣ Pour ½ cup of mixture into each muffin cup — they will rise while baking. 5️⃣ Bake at 350°F (175°C) for 18–22 minutes, or until the tops are set and lightly golden. 6️⃣ Let them cool slightly before removing.
✨ Q&A + Tips: Why only fill halfway? Eggs expand as they cook. Filling just ½ cup per muffin ensures perfect domes, not spills.
How do I know they’re done? Insert a toothpick — if it comes out clean, they’re ready. The tops should feel firm.
How do they taste? Savory, fluffy, and slightly sweet from the carrots and corn. Bright and herby thanks to parsley and dill.
How should I store them? Let them cool fully, then store in an airtight container in the fridge for up to 4 days. They also freeze well — just reheat in a microwave or toaster oven.
Can I substitute vegetables? Yes! Try zucchini, spinach, green onions, or even mushrooms.
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🌟 Benefits of This Dish: • Protein-packed and veggie-rich • Portable, quick, and meal prep–friendly • No dairy, gluten, or refined sugar
